- 2 medium courgettes/zucchinis
- 3 tbsp flour
- 3 tbsp pesmet (breadcrmbs) I recommend panko if you can’t find pesmet
- 2 eggs
- 4 tbsp Greek yogurt
- 1 big garlic clove
- 1 tsp salt
- vegetable oil to fry
- dried mint optional
- dried dill optional
- fresh basil optional
- Cut the courgettes in thick slices, of about half a centimetre.
- Add the slices in a bowl, sprinkle the salt on top, and let them sweat for around 15 minutes.
- Meanwhile, prepare three bowls: one with flour, one with breadcrumbs, and one with the beaten eggs.
- If you want to add herbs, mix them now together with the breadcrumbs.
- In a separate bowl, add the yogurt, and mix with the minced garlic, the dried dill, and a pinch of salt. Set aside in the fridge.
- After 15 minutes, pat dry the courgette slices with a kitchen towel. They need to be dry for the next step.
- Pass the courgette slices through flour, then egg and breadcrumbs, in this order.
- Heat up the oil in a deep pan. Then add the coated courgette slices. Don’t overcrowd the pan.
- You will probably need to fry the courgette in batches. I could fit in 6-7 slices in the pan, in one go.
- Prepare a bowl with paper kitchen towels in it.
- Fry the slices for about 2 minutes on each side, until they become golden brown. If necessary, add more oil as you go through the courgettes.
- When they are done, put the fried courgette slices in the bowl, on the kitchen towel, to absorb the extra oil.
- Arrange on a platter, sprinkle chopped fresh basil on top, and serve either hot or cold, with the garlic yogurt dressing.
Culinary Creations 